Imli Ki Chutney (Tamarind Sauce)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Extracting Tamarind Pulp• In a saucepan, add the extracted tamarind pulp and 1 cup of water. Stir well to dissolve the pulp in the water. • Place the saucepan on medium heat and bring the mixture to a boil. • Reduce the heat and let it simmer for about 5 minutes, stirring occasionally.
2. 2Cooking the Tamarind Chutney• In a saucepan, add the extracted tamarind pulp and 1 cup of water. Stir well to dissolve the pulp in the water. • Place the saucepan on medium heat and bring the mixture to a boil. • Reduce the heat and let it simmer for about 5 minutes, stirring occasionally.
3. 3Adding Spices and Sweeteners• Add sugar to the simmering tamarind mixture and stir until it dissolves completely. • Now, add roasted cumin powder, red chili powder, black salt, salt, dry ginger powder, and garam masala. Mix well. • If you prefer a chunky texture, add finely chopped dates, raisins, and dried apricots at this stage. If you want a smoother chutney, you can skip these optional ingredients.
4. 4Adjusting Consistency• Continue to simmer the chutney for an additional 5-10 minutes until it thickens to your desired consistency. • If the chutney becomes too thick, you can add a little water to achieve the desired thick ness.
5. 5Cooling and Storing• Once the chutney reaches your preferred consistency, remove it from the heat and let it cool down to room temperature. • Transfer the cooled Imli ki Chutney to a clean, airtight jar, and store it in the refrigerator. • The chutney can be refrigerated for several weeks and used as an accompaniment to vari ous dishes. • too spicy, you can add more coriander leaves or a splash of lemon juice to balance the heat.